Hershey's Best Loved Chocolate Cheesecake

This is another wonderful recipe from the folks over at HERSHEY. One of must have in stock at all times items is HERSHEY’S Cocoa. There are just so many things you can make it with, this cheesecake being one of them.

A wonderful tip came with this recipe: to check if the cheesecake is done, jiggle the pan gently. It it’s set except for a small area in the center, then it’s done.

Hershey’s Best Loved Chocolate Cheesecake

Quick Chocolate Crumb Crust (recipe follows)
3 packages cream cheese, softened
1 ¼ cups sugar
1 container (8 oz.) dairy sour cream
2 teaspoons vanilla extract
½ cup HERSHEY’S Cocoa
2 tablespoons all-purpose flour
3 eggs
Quick Chocolate Drizzle (recipe follows)

Prepare Quick Chocolate Crumb Crust.

Preheat oven to 450 degrees.

Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust.

Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from sides of pan. Cool completely; remove side of pan.

Prepare Quick Chocolate Drizzle. Drizzle over top.

Refrigerate 4 to 6 hours. Store covered in refrigerator.

Makes 12 servings.

Quick Chocolate Crumb Crust
Combine 1 cup chocolate wafer crumbs and ¼ cup (½ stick) butter or margarine. Press onto bottom of 9-inch spring form pan.

Makes 1 9-inch crust.

Quick Chocolate Drizzle
Place ½ cup HERSHEY’S Semi-Sweet Chocolate Chips and 2 tablespoons shortening (do NOT use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH 30 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted.